Weekly Dish

Before Hurricane Katrina, the Mississippi Gulf Coast was known for its pallatial beachfront homes. At the end of one particular drive lined with a towering plot of regal old oaks, gracefully wearing their age in their stature and in the silver locks of Spanish moss dripping from their branches, lay a sprawling white bed and breakfast called Green Oaks.

My first job out of college, as the editor of a small, regional magazine, took me to Green Oaks with my friend and co-worker, Lori, many summers ago. For a special issue on the Coast, we stayed for a few days, attending the blessing of the fleet, a tradition that marks the beginning of shrimping season, wandering around the maritime museum, and eating and photographing some fabulous food. The afternoon we first arrived, after we’d made our way up the winding front stairs, the hostess showed us to our room and then on to the front porch, where aging rocking chairs, a lazy yellow cat named Bill Clinton, and a tray of mint juleps and cucumber sandwiches awaited.

Truth be told, I could have spent the next several days in that rocking chair, listening to the ocean and taking in the warm, salty breeze. I recently opened the issue of the magazine that resulted from that trip, and I could almost smell the heavy, sea-tinged air.
Looking through those stories and photographs now was so strange–like reading about somewhere far away–because so much of what we experienced is no longer there.

My favorite meal we ate was the breakfast the hostess of Green Oaks prepared the morning we were leaving: a soupy bed of red pepper cream sauce, a crispy fried green tomato, and a soft, poached egg, topped with a smattering of fresh, lump crabmeat.

For Memorial Day weekend this year, I tried to recreate that memorable Green Oaks breakfast.

The lovely Green Oaks and its surrounding community may have to be rebuilt from the ground up, but the rich culinary heritage of that coastal region remains. The next time you make crab cakes, I urge you to reserve a couple of tablespoons of the crab meat and try this dish. If you close your eyes really tightly and take a deep breath, you might just be able to smell the salty Gulf air. And if not, I promise you’ll be able to taste it.

Eggs Green Oaks

For the fried green tomatoes:
1 cup flour
1/2 cup corn meal
1 T. Tony Chacheres (or other Cajun seasoning)
1/2 cup milk
2 eggs
Buttermilk, to soak the tomatoes
3 green tomatoes
1 cup canola oil
Slice the tomatoes into thick rounds. Salt and pepper; soak in the buttermilk while you prepare the batter and the oil. Mix the flour, corn meal, and the seasoning on a plate. Whisk together the milk and eggs. Heat the oil in a skillet over medium-high heat. When the oil is hot (and not before! A drop of water should sizzle immediately), dip the tomato slices in the egg-milk mixture and then dredge in the seasoned flour. Fry until golden brown, about 5-7 minutes per side. Drain on paper towels and keep warm.

For the spicy cream sauce:
1/2 cup chopped sweet onion
1 jalapeno pepper, chopped finely
1/4 cup butter
1/4 teaspoon Seasoned Salt
Juice of 1 lemon
2 T. half and half
1/4 cup fresh, lump crab meat
Melt the butter in a small saucepan over medium-low. Add the pepper and onion and cook until soft, about 6-8 minutes. Season with the seasoned salt, and add the lemon juice and cream. Cook until all is combined; cover and keep warm. Add the crab meat and stir gently, just before serving. You want it to just be warm.

For the eggs:
1 egg per person
Olive oil
You can poach the eggs if you prefer; I fried them for my husband, who loves them that way. Heat about a half-inch of olive oil in a skillet. Break the egg into the skillet (you can use a cookie cutter if you want it to be a particular shape, as I did; just make sure you grease the sides of the cookie cutter!). Spoon the hot oil on top of the egg as it fries; cook until the white begins to congeal, or until it reaches your desired doneness. To assemble: Spoon some cream sauce onto each plate, reserving the crab meat. Place two slices of fried green tomato in the center and top with an egg. Spoon the rest of the cream sauce over the egg and the tomatoes and scatter the crab meat over the plate. Garnish with paprika if you prefer. Eat immediately.

This recipe was inspired by Jennifer Diaz, former owner of Green Oaks bed and breakfast.

This entry was posted on Thursday, June 22nd, 2006 at 9:40 am and is filed under Breakfast/Brunch, Eggs, Holidays, Main Dish, Miscellaneous Musings, Summer. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.